Roasted Green Peppers With Fried Garlic Chips

1. Preheat oven to 425°F.

2. Line a large baking sheet with aluminum foil and brush it lightly with olive oil.

3. Place peppers on foil, skin side up.

4. Brush with additional oil.

5. Bake until peppers are tender and blistered in places, 20 minutes for Italian peppers, 25-30 minutes for bell peppers.

6. Meanwhile, heat garlic in the remaining 1/3 cup oil in a small skillet over low heat, about 2 minutes.

7. Increase heat to medium and cook, stirring, until garlic just begins to brown and crisp, 2-3 minutes.

8. Remove garlic with a slotted spoon and set aside.

9. Reserve the oil in which the garlic was cooked.

10. When peppers are done, transfer to a bowl, cover, and let stand 15 minutes, then peel. Italian peppers may not need to be peeled.

11. Arrange peppers on a serving plate.

12. Drizzle with vinegar and reserved garlic oil.

13. Sprinkle with sea salt and scatter the garlic chips on top.

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Nutrient	Quantity
Protein	0.006 g
Carbohydrates	0.0402 g
Energy	2.831 kCal
Water	14.076 g
Calcium, Ca	0.894 mg
Sodium, Na	1.192 mg
Manganese, Mn	0.0069 mg
Ash	0.0253 g
Copper, Cu	0.0015 mg
Iron, Fe	0.067 mg
Carbohydrate, by difference	0.0402 g
Phosphorus, P	1.192 mg
Zinc, Zn	0.0045 mg
Vitamin C, total ascorbic acid	0.0745 mg
Magnesium, Mg	0.596 mg
Potassium, K	5.811 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Extra virgin olive oil	0.33 cup	0	0	0
Garlic Clove	6	0	0	0
green bell pepper	6 halved	0	0	0
red wine vinegar	1 tablespoon	2.831	0.0402	0